Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 cups milk
- 1/2 cup mini chocolate chips
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Serving dishes or jars
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the granulated sugar, brown sugar, vanilla extract, and salt to the melted butter. Whisk until well combined.
3. Add the flour to the mixture and whisk until smooth.
4. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
6. Remove the saucepan from the heat and stir in the mini chocolate chips until they are evenly distributed.
7. Transfer the pudding to a mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
8. Chill the pudding in the refrigerator for at least 2 hours or until it is completely cold.
9. Once chilled, use an electric mixer to beat the pudding until it is smooth and creamy.
10. Serve the pudding in individual dishes or jars and garnish with additional mini chocolate chips, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 410
Fat: 19g
Carbohydrates: 56g
Protein: 5g
Sodium: 230mg
Sugar: 44g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the recipe.
- Regular-sized chocolate chips can be used instead of mini chocolate chips, but they may not distribute as evenly throughout the pudding.
Variations:
- Add a tablespoon of cocoa powder to the pudding mixture for a richer chocolate flavor.
- Top the pudding with whipped cream or a sprinkle of sea salt for added flavor.
Tips and tricks:
- Whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- Use a rubber spatula to scrape the sides of the saucepan while cooking to ensure all ingredients are incorporated.
- Chill the pudding for at least 2 hours before beating it with an electric mixer to ensure a smooth and creamy texture.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be reheated in the microwave or on the stovetop over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the pudding in individual dishes or jars for a fun and festive presentation.
Garnishes:
Top the pudding with additional mini chocolate chips or whipped cream for added flavor and texture.
Pairings:
Serve the pudding with a glass of cold milk or a hot cup of coffee for a delicious dessert pairing.
Suggested side dishes:
The pudding can be served on its own as a dessert or paired with fresh fruit or a cookie for added sweetness.
Troubleshooting advice:
If the pudding is too thick, add a splash of milk and beat it with an electric mixer until it reaches the desired consistency.
Food safety advice:
Refrigerate the pudding promptly after making and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. The cookies became popular quickly and have since become a classic American treat.
Flavor profiles:
This pudding has a creamy, sweet, and chocolatey flavor with a hint of vanilla.
Serving suggestions:
Serve the pudding chilled for a refreshing and satisfying dessert.
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